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Chicken & White Bean Broth with Wholemeal Elbows Pasta

Serve Adam Swanson’s hearty broth with a couple drops of white balsamic vinegar and some crusty bread.


  • 1 x size18 corn fed chicken

  • 2 carrots, peeled & chopped

  • 1 white onion, peeled & chopped

  • 2 celery stalks, chopped

  • 4 bay leaves

  • 6 whole black peppercorns

  • 500g San Remo Wholemeal Elbows pasta

  • 1x 400g can Cannellini beans,

  • drained and rinsed

  • 1 bunch of silver beet, washed and shredded


  • 1.

    Rinse the chicken thoroughly. Place chicken in a large stock pot with carrots, onion, celery, bay leaves and peppercorns, cover with enough cold water so chicken is covered.

  • 2.

    Place on heat and bring to boil and skim off all scum as it rises to the surface.

  • 3.

    Reduce heat and simmer and cook for 1. hrs.

  • 4.

    Remove chicken from pot and set aside.

  • 5.

    Strain liquid from vegetables and place into another pot.

  • 6.

    Cool chicken slightly, so that you can remove the meat and shred. Place pot with stock back onto to boil. Once boiling, add pasta and reduce heat to medium.

  • 7.

    Cook the pasta according to packet directions.

  • 8.

    When pasta is cooked add beans and season with salt and good amount of cracked black pepper.

  • 9.

    Finally add shredded chicken and silver beet.

  • 10.

    Stir through gently and serve.

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